Dessert for which my daughter is ready to kiss! She really loves him so much, even cook every day!
Hello, dear readers of the "Cooking with Natalia Kalinina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I am sharing a cake recipe Earl ruins with meringue. This is my daughter's favorite treat. All because, she loves meringue very much and of course everything connected with it. I think each of you has tried this dessert at least once. I suggest you see my quick version of this airy dessert.
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Recipe:
For meringue:
Egg white -3 pcs.
Sugar -200gr.
Lemon juice -1 tbsp
Corn starch -1 tsp
For the cream:
Butter -200gr.
Condensed milk -250g.
Walnuts - to taste
COOKING METHOD
First, let's prepare the meringue. Divide 3 eggs into white and yolk. We don't need yolks. Pour 3 chilled proteins into a bowl, add a pinch of salt and begin to beat. Now that the foam has appeared, we begin to gradually add 200 grams of sugar. We continue to beat until firm peaks.
Now pour in 1 tbsp. lemon juice, I take ready-made lemon juice, we continue to beat. Now add 1 tsp. corn starch. And we continue to beat more. The sugar in the proteins should dissolve and barely feel to the touch if you rub the proteins between your fingers. It takes me 8-10 minutes.
Put in a piping bag or regular bag, and then cut off the edge. Take a baking sheet covered with baking paper and place the meringue on it. Put in a preheated oven, dry the meringue at 100 degrees until tender. Be guided by your oven. I dry in my oven for 2-2.5 hours. Once the meringue is well behind the baking paper, it's done. Turn off the oven and leave the meringue there until it cools completely.
Let's prepare the cream. Put 200 grams of butter at room temperature in a bowl and beat for 2 minutes, now we gradually start add condensed milk, literally 1 tsp each, add whipped and so on until you add all the condensed milk 250 gram.
I want to note that butter and condensed milk should be at the same temperature. It turns out here such an airy and very tasty cream.
Dry the walnuts in a pan and chop with a knife. We collect the cake. Lubricate with meringue cream and lay on a plate in layers in a circle. Sprinkle with nuts.
Now fill in all the voids with the remaining cream. Sprinkle with the remaining nuts. You can leave it like this, or you can pour it over with melted chocolate. We put it in the refrigerator and let the cake get stronger. Now we cut and serve for tea. Airy and very tasty. If desired, I also sometimes add raisins or other dried fruits.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: